Prep 30 mins
Cook 1 hr
Applelicious! . I had a drink that I wanted to create into a jam. TheTezon Anejo is creamy and smooth, with tastes of rich butterscotch and vanilla, with notes of citrus and mellow oak matching well with the apples.This is lovely over pancakes, french toast, ice cream. Stuff it into a crepe or thumb print cookies. Fill apple turnovers fritters. Dot in a cheese cake before baking or top a cheesecake at serving. Swirl it into a coffee cake. Top a brie wrap in puff pastry and bake.
- 6 cups apples (I used diced, peeled, cooking 5 granny smiths and 4 Fuji apple)
- 1⁄2 cup apple cider
- 1 teaspoon fruit fresh (optional)
- 1 teaspoon butter
- 1⁄2 teaspoon ground cinnamon
- 2 cups brown sugar, packed
- 1 (1 3/4 ounce) package powdered fruit pectin
- 3 cups sugar
- 1⁄4 cup tequila (Tezon or any smooth white you enjoy)
- 1⁄4 cup butterscotch schnapps
- In an eight cup bowl add apple cider and fruit fresh.
- As you dice add the apples stirring them in so they don`t discolor.
- Add them to a large pot, with the brown sugar, cinnamon and butter. Cook and stir over low heat until apples are soft, the small dice they should only take 10 minutes.
- Stir in pectin and bring to a rolling boil, stirring constantly. Add the white sugar and return to a rolling boil. Boil for 1 minute, stirring constantly.
- Turn heat off and add tequila and buttershots.
- Remove from the heat and skim off any foam. Ladle hot jam into hot sterilized jars, leaving 1/4-in. headspace. Adjust caps. Process for 10 minutes in a boiling-water bath.
Cannot believe I'm lucky enough to be the first to review this AWESOME recipe. I've been looking for recipes to use the over abundance of apples from our orchard and this is the 2nd jam recipe I've tried. Both are good, but this one has that something special. The taste of the tequila is barely there - but oh my; the caramel is right on. I did add 1/4 teaspoon of cloves and nutmeg to the mix and love the results. I used the smallest canning jars as feel this would be a great gift basket or use for baked brie or on ice cream so the smaller batches would work. I got a full 12 jars with enough left over for a 1/2 pint jar that we could try it out right away. I know this is going to be a favorite. It turned out so pretty too, a rich caramel color, so stands out from my other apple jam. I'll be making more of this one.
Last year I had an overabundance of apples. After making sauce, jelly, apple rings, etc, etc, I found this recipe and decided to try it. Boy I'm glad I did! It is so delicious! I will make this every year from now on. I included this in gift baskets I put together for family members. I have mainly used this for topping my evening bowl of ice cream. My daughter in law ate it by the spoonful, right from the jar! I have used for toast as well.
This is a forgiving recipe. I reduced the amount of sugar in the jam because I don't care for super sweet jam. I did 1 cup of sugar to 2 cups of fruit. I did a lot of research about sugar reduction & found that you need to cook it longer if you are taking some of the sugar out. I felt it needed a bit of acid so I added 1 tsp. of lemon juice. I also added 2 tsp. of vanilla extract because it goes so well with the apples and cinnamon. I used Bourbon instead of the tequila & schnapps and it turned out AMAZING! The subtle smokiness of the bourbon compliments the whole apple pie taste. I made 2 batches of this jam and with the 2nd I added 2 additional cups of apples as I didn't like the apple to goo ratio in the first batch. They both turned out perfectly. Overall, this is a great & flexible recipe. One that I'll definitely use again!